Fresh Canned Tuna Mediterranean Salad
A quick and easy Mediterranean salad featuring canned tuna, fresh vegetables, and a zesty lemon-olive oil dressing. Perfect for light lunches, potlucks, or dinners with vibrant, fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (5 oz each) fresh canned tuna packed in water or olive oil
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, chopped (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced (optional)
- Salt and pepper to taste
Instructions
- Rinse the cherry tomatoes and cucumber. Halve the tomatoes and dice the cucumber into bite-sized pieces. Thinly slice the red onion and rinse briefly under cold water if desired to mellow sharpness. Chop the parsley and mint finely and set aside.
- Open the canned tuna and drain the liquid thoroughly. If packed in oil, reserve a tablespoon for the dressing if desired. Flake the tuna gently with a fork to keep chunks intact.
- In a small bowl or jar, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified and slightly thickened. Adjust seasoning to taste.
- In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, chopped herbs, and crumbled feta. Gently fold in the flaked tuna, keeping some chunks intact.
- Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Taste the salad and adjust salt, pepper, or lemon juice as needed. Serve immediately or chill for 15-20 minutes to let flavors meld.
Notes
If cucumbers or tomatoes release excess juice, drain before serving to avoid sogginess. Resting the salad briefly enhances flavor blending. Use tuna packed in olive oil for richer flavor. For dairy-free, omit feta or substitute with avocado. Dressing should be added last to keep salad fresh and crisp.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 3
- Protein: 18
Keywords: tuna salad, Mediterranean salad, canned tuna recipe, quick salad, healthy lunch, easy dinner, zesty salad